Quick and Very Easy...Stir and Bake Chocolate Cake
A friend gave me this recipe that she said her Grandmother used to make for them when she was a kid, she said that the recipe comes from the depression. I needed something quick and easy to throw together this morning and I remembered this recipe and decided to try it. I was really surprised at how moist and flavorful this cake is.
Stir and Bake Chocolate Cake
1 1/2 cups sugar
1/2-cup cocoa
1 1/2 teaspoons baking soda
2 cups flour
3/4-teaspoon salt
1 1/2 teaspoons vanilla
3/4-cup vegetable oil
1 1/2 cups water
1 1/2 teaspoons vinegar
Preheat oven to 350 degrees.
Prepare pan you plan to bake in…round, oblong, cupcake tin, etc.
Mix dry ingredients in a bowl and stir to combine.
Add the liquids and stir with a fork just until blended; batter will be fairly thin.
Pour into prepared pans and bake at 350° for 20 to 25 minutes for cakes or 15 to 17 minutes for cupcakes. 
to my junior high days. This was the first cake recipe I made in home ec. I remember it because of the vinegar. Was good back then, I'm sure it's good now too.
It is very good!!!
I have been making that cake recipe for years. It is very tolerant for tweaking (less oil,1/2 Splenda) and has no eggs or milk so is great for my allergic family and friends. It is also one of the most chocolatey,moist cakes and rises a lot.
Funny how recipes get named-we call it Camper Cake. The first time I made it, the kids asked me to draw a picture of our new pop-up camper on it with colored frosting. Forever more it is called "Camper Cake".
It is funny how the same recipe gets passed around over the years and gets renamed several times. I have a recipe I called Cherry Delight from back in the 70's and I've seen this same recipe renamed several times...it is so yummy
I'm really glad to know about the Splenda...thanks!!